Grilled Chicken with Guajillo Chile and California Raisin Pipian

Submitted by: Robert Del Grande

For more tangy, spicy Mexican flavors, reheat the chicken in the sauce.



    Guajillo Chile and California Raisin Pipian

    • 1 ounce stemmed and seeded Guajillo chiles
    • 1 cup California raisins
    • 5 peeled garlic cloves (about 1/2 ounce)
    • 6 tablespoons (1 1/2 ounces) pine nuts, lightly toasted
    • 5 tablespoons (1 1/2 ounces) shelled pumpkin seeds, lightly toasted
    • 1 chipotle chile canned in adobo sauce
    • 2 cups chicken stock
    • 1 tablespoon (1/2 ounce) butter, melted
    • 1/2 tablespoon salt
    • 8 chicken breasts, skin on and wing attached (about 4 ounces each)
    • 1/4 cup extra virgin olive oil
    • 2 cloves garlic, minced


    • California raisins
    • shelled pumpkin seeds
    • Queso fresco
    • Cilantro sprigs


    Guajillo Chile and California Raisin Pipian

    Lightly toast chiles in a 350°F oven for 15 minutes. Do not allow to burn or darken too much. Transfer to a bowl and add warm water to cover; let stand about 30 minutes or until chiles are soft. Combine raisins and garlic in a saucepan. Add water to cover. Bring to boil and simmer until garlic is soft, about 15 minutes. Drain and set aside. In a blender, combine chiles, raisins, garlic and remaining ingredients for sauce. Purée until smooth. Set aside.


    Coat chicken breasts with olive oil and sprinkle with minced garlic; marinate for 30 minutes. Prepare a hot charcoal fire; grill chicken breasts slowly until done (165°F).

    To Serve

    Lightly sauté raisins for garnish in a little butter and salt. Toast some pumpkin seeds. Crumble queso fresco into large coarse chunks. Arrange grilled chicken breasts in bowls and spoon sauce over. Sprinkle with sautéed raisins, toasted pumpkin seeds and crumbled queso fresco; arrange cilantro sprigs on top.

    Chef’s Notes:
    The chicken breast may be oven roasted or broiled.

    May be prepared with cooked, shredded pork shoulder, if preferred.

    Sliced radishes and chopped white onions are nice garnishes, as well, or may be served on the side.

    Nutrition Facts Per Serving

    Calories 450 (47% from fat); Total Fat 23g (sat 5g, mono 11g, poly 5g, trans 0g ); Cholesterol 100mg; Protein 38g; Carbohydrate 21g; (Dietary Fiber 3g; Sugars 15g; ); Iron 4mg; Sodium 710mg; Calcium 40mg; Potassium 602mg

    This recipe is found in the following categories:

    World Flavors

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